Until the season is over, I’ll be eating strawberries every day – straight out of the box. But now and then a dessert is in order, especially if friends are coming over for dinner. How about a sublime sorbet?
I use maple syrup instead of simple syrup, to make most of my sorbets. I came up with the idea in my Vermont days. I could get maple syrup in bulk for so little money then! Not only did I fall in love with the flavor, but it’s so much more nutritious than regular sugar.
The splash of Grand Marnier here makes this sorbet a very grown up dessert for sure. For the kids, just omit it and replace it with the same amount of maple syrup – they can always take a bit more sweetness, can’t they?
An easy, super-quick, delicious dessert… that’s healthy too!
Strawberry sorbet with Grand Marnier
makes 3 cups
active time: 20 min
- 1 1/2 lbs (680 g) ripe strawberries – washed and hulled
- 1 tablespoon lemon juice
- 1/4 cup Grand Marnier
- 2/3 cup maple syrup (grade A or B)
- mint leaves as garnish
- Step 1: Place the strawberries, lemon juice, Grand Marnier and maple syrup in the bowl of a food processor. Process at high speed with a steel blade until ingredients are very smooth, about 2 to 3 minutes. Transfer to a bowl, cover and refrigerate until well chilled, about 2 hours to overnight in the refrigerator or 45 minutes in the freezer.
- Step 2: Transfer the chilled strawberry purée into an ice-cream maker and freeze according to the instructions of your machine. Transfer the sorbet to a container and freeze for 1 to 2 hours before serving. (The sorbet should have firmed up, but should still be a bit soft.)
- Cook’s note: The sorbet will keep in the freezer for up to 2 weeks, but is best eaten the day it’s made. Remove from freezer and let stand for 10 to 15 minutes until slightly softened before serving. If omitting the Grand Marnier, increase maple syrup to 3/4 cup.